Effects of Chitosan Coating with Putrescine on Bioactive Compounds and Quality of Strawberry cv. San Andreas During Cold Storage

2020 ◽  
Author(s):  
Erdinç Bal ◽  
Bahtiyar Aydın Ürün
Keyword(s):  
Bioactive Compounds ◽  
Cold Storage ◽  
Chitosan Coating ◽  
San Andreas

Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

2017 ◽  
Vol 227 ◽  
pp. 1-8 ◽  
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian
Keyword(s):  
Bioactive Compounds ◽  
Cold Storage ◽  
Vacuum Infiltration ◽  
Blood Orange

Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage

2012 ◽  
Vol 144 ◽  
pp. 172-178 ◽  
Author(s):  
Keqian Hong ◽  
Jianghui Xie ◽  
Lubin Zhang ◽  
Dequan Sun ◽  
Deqiang Gong
Keyword(s):  
Cold Storage ◽  
Psidium Guajava ◽  
Chitosan Coating ◽  
Postharvest Life

scholarly journals Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. ‘Kim Ju’ by using combinative hot water and methyl jasmonate immersion

2019 ◽  
pp. 395
Author(s):  
Suriyan Supapvanich, Yuranan Kernprie ◽  
Panida Boonyaritthongchai ◽  
Chairat Techavuthiporn ◽  
Racha Tepsorn ◽  
Pannipa Youryon
Keyword(s):  
Methyl Jasmonate ◽  
Bioactive Compounds ◽  
Cold Storage ◽  
Hot Water ◽  
Skin Damage ◽  
Visual Appearance ◽  
Physicochemical Quality ◽  
Guava Fruit ◽  
Meja Treatment

Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of ‘Kim Ju’ guava fruit during storage at 12 ± 1 °C for 18 d.  The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.

The effects of pre-harvest application of aminoethoxyvinylglycine on the bioactive compounds and fruit quality of ‘Fortune’ plum variety during cold storage

2013 ◽  
Vol 19 (6) ◽  
pp. 567-576 ◽  
Author(s):  
Sedat Karaman ◽  
Burhan Ozturk ◽  
Huseyin Aksit ◽  
Tugce Erdogdu
Keyword(s):  
Bioactive Compounds ◽  
Fruit Quality ◽  
Cold Storage ◽  
Plum Variety

Pharmaceutical quality of yarrow (Achillea millefolium L. s.l.) – Investigation of 40 commercial drug samples by means of the bioactive compounds

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
B Benedek ◽  
K Rothwangl-Wiltschnigg ◽  
E Rozema ◽  
N Gjoncaj ◽  
G Reznicek ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Achillea Millefolium ◽  
Pharmaceutical Quality

Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage

2019 ◽  
Vol 13 (2) ◽  
pp. 1147-1158 ◽  
Author(s):  
Mansoureh Saki ◽  
Babak ValizadehKaji ◽  
Ahmadreza Abbasifar ◽  
Iman Shahrjerdi
Keyword(s):  
Essential Oil ◽  
Cold Storage ◽  
Ficus Carica ◽  
Qualitative Properties ◽  
Chitosan Coating

Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach

2021 ◽  
pp. 101878
Author(s):  
Md. Solaiman Hossain ◽  
Saad Al-din Sifat ◽  
M. Afzal Hossain ◽  
Sazlina Salleh ◽  
Mofazzal Hossain ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Comparative Assessment ◽  
Water Spinach ◽  
Red Seaweeds

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals Corrigendum to

2021 ◽  
pp. 110324
Author(s):  
Zhen Chen ◽  
Jingyong Jiang ◽  
Xiaobai Li ◽  
Yiwen Xie ◽  
Zexin Jin ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruit Quality ◽  
Rubus Chingii ◽  
Rubus Chingii Hu
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